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"BOTTOMS UP"
JULEP CHAMPION
One jigger of brandy, two jiggers of
champagne, two or three lumps of sugar,
dissolved in water, three or four sprigs of
fresh mint, crushed in the sugar, ]ayer of
cracked ice over above ingredients. Stand
slices of orange, lemon, grapefruit, pine•
apple and banana in a circle, and
fill
inclos•
ure thus forme? with vanilla or strawberry
ice cream.
Add
a
few
berries and deco–
rate with sprigs of mint.
TROPICS
One jigger of French cognac, one jigger
of lemon juice, one dash of C.ointreau, one
dash of Benedictine, One or two dashes
of orange biitters. Ice, shake and strain.
MINT JULEP (KENTUCKY)
Fill
a
large tumbler with finely shaved
ice, a<l<l two teaspoons(ul of sugar dis–
solved in a little water. Crush four or
five sprigs of fresh mine, to extract flavor,
then add one and a half wineglass of Bour·
hon whiskey and stir thoroughly. Place
a few sprigs of mint with their stems point–
ing downward. Garnish with fruits.
1
Part dry gin
l
Part dry vermouth
Juice of
Yi
orange
Dash of fi.ngostura
bitters
Add chipped ice
and shake
Well.
ROOSTER
One jigger dry gin, one pony of French
Vermouth, one dash of Benedictine, one
dash of Cointreau, a few drops of lemon
juice. Shake
well,
add a slice of orange
before serving.
SWEETIE
One jigger of Bacardi, juice of half a
lemon, one teaspoonful of sugar dissolved
in a little water, one sprig of fresh mint
crushed
in
the sugar, layer of shaved
ice
over above ingredients, one whole peach
or part of a pineapple, another layer of
shaved ice, three or four mint leaves float–
ing on top. Serve in
tall
tumbler with
straws.
THIRD DEGREE
y
4
Italian Vermouth,
V.
Gin, Several
dashes Absinthe if desired. Frappe.
One teaspoon of dissolved
sugar.
Crush three or four sprigs
of fresh mint in sugar water.
Remove mint and add
ll/2
wineglasses
of
Bourbon whiskey.
Fill
glass with shaved ice and stir
well.
Add
slices
of lemon, orange and pineapple, cherries and mint
sprigs. Serve with straw.
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